Black Bean and Butternut Chili
From Weeknight Kitchen; they based on Party Vegan: Fabulous, Fun Food for Every Occasion by Robin Robertson
Makes 8 – 10 servings
- The neck of a large butternut squash, seeded, peeled, and chopped into cubes
- 2 tablespoons olive oil
- 1 1/2 cups coarsely chopped onion
- 2 roasted bell peppers, chopped (any color)
- 1 28-ounce can crushed tomatoes
- 1/4 cup tomato paste
- about
7 cups4 1/2 to 5 cups cooked black beans (start with 1 pound of dried beans) OR or 3 (15.5-ounce) cans, drained and rinsed - 2 chipotle chiles in adobo, minced, with a little of the sauce
- 2 cups apple cider
- 3 tablespoons chili powder
- 2 tablespoons ground Ancho chile
- 1 teaspoon ground allspice
- 2 tablespoons, packed, light brown sugar
- Salt and freshly ground black pepper
In a soup pot that’s at least 6 quarts, heat the oil over medium heat. Add the squash and onion, and stir to coat with oil. Cover and cook until softened, about 10 minutes.
Add the the roasted peppers, chipotle, chili powder, Ancho chile, allspice, and sugar. Season with salt and black pepper, to taste. Stir in the cider, tomatoes, tomato paste, and beans. Bring to a boil, then cover and reduce the heat to low. Simmer, covered, for about an hour, until the vegetables are tender, stirring occasionally to keep from sticking.
Serve hot with sour cream and/or grated cheese on top.
Butternut squash & black bean chili – vegan, but more delicious with sour cream on top!
